This comforting dish marries tender chunks of lean lamb with a medley of roasted butternut squash, eggplant, and zucchini in a rich, spiced broth. The warmth of cumin and fresh ginger infuses the meat, while dried figs add a subtle sweetness to the fluffy couscous base. It&# 226;ÂÂs a vibrant, wholesome meal that feels both rustic and elegant. Perfect for a cozy family dinner or a weekend gathering, this recipe balances savory depth with light, fluffy texture. ItâÂÂs an excellent way to use seasonal vegetables and creates a satisfying one-pot meal that requires minimal cleanup but delivers maximum flavor.
Cous Cous With Lamb
Description
This comforting dish marries tender chunks of lean lamb with a medley of roasted butternut squash, eggplant, and zucchini in a rich, spiced broth. The warmth of cumin and fresh ginger infuses the meat, while dried figs add a subtle sweetness to the fluffy couscous base. It&# 226;ÂÂs a vibrant, wholesome meal that feels both rustic and elegant. Perfect for a cozy family dinner or a weekend gathering, this recipe balances savory depth with light, fluffy texture. ItâÂÂs an excellent way to use seasonal vegetables and creates a satisfying one-pot meal that requires minimal cleanup but delivers maximum flavor.Ingredients
Directions
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Cut the lamb into 1-inch chunks. Peel and cut the butternut squash, eggplant, carrots, zucchini, and turnips into 1-inch chunks.
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Peel and slice the onion. Core and seed the tomato, then cut it into halves or chunks.
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Place the lamb chunks in a large pot and cover with cold water. Bring to a boil, then drain in a colander and rinse the lamb with cold water to remove impurities.
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Return the rinsed lamb to the pot and add 3 cups of fresh water.
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In a blender, puree the garlic cloves and fresh ginger into a smooth paste.
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Add the garlic-ginger paste, cumin, salt, and tomato paste to the pot with the lamb.
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Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 45 minutes until the lamb begins to tenderize.
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Add all the chopped vegetables (squash, eggplant, carrots, zucchini, turnips, onion, tomato) and the chickpeas to the pot.
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Bring back to a boil and simmer for 15 minutes until vegetables are partially cooked.
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Add the dried figs, harissa sauce, and any remaining liquid if needed. Simmer gently for another 15 minutes until the lamb is tender and vegetables are cooked through. Set aside and keep warm.
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While the stew simmers, bring 1-3/4 cups of water to a boil in a separate saucepan.
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Add the pepper, salt, melted butter, and instant couscous to the boiling water. Stir well to coat the grains.
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Stir in the chopped dried figs (if using separately for garnish) or ensure they are mixed in. Cover the pot and let stand for 10 minutes without stirring.
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Fluff the couscous with a fork.
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To serve, spoon the couscous into 4 individual dishes. Make a well in the center of the couscous and fill it with the hot lamb and vegetable stew.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500.5kcal
- % Daily Value *
- Total Fat 35.8g56%
- Saturated Fat 15.3g77%
- Cholesterol 165.1mg56%
- Sodium 122.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 42.6g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
